Herbaceous varieties such as basil, thyme, oregano and cilantro all make great additions (fresh or dried) to rubs, marinades and sauces. They can also be laid inside foil for roasting veggies or meats.

Woody herbs such as sage, lavender, rosemary and sweet bay can be used as skewers. Find thick or woody stems, partially-defoliate and soak for at least an hour before use.

Any type of herb can be added to heat to "smoke" the food, infusing it with a slightly herbal, smoky flavor. Bundle your favorite flavors into a sachet, soak for a few minutes, lay on coals and enjoy the sweet-smelling smoke.

Grow Delicious Flavor Pairings

Rosemary: Rosemary sticks make the best skewers for steak, chicken, potatoes or other veggies. Be sure to choose upright varieties such as 'Chef's Choice' or 'Barbecue'.

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